California Lemon Pound Cake
Total TimePrep: 15 min. Bake: 70 min. + cooling
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 large eggs
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 1/4 cup butter, softened
- 1-3/4 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
- Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Test Kitchen Tips
Nutrition Facts1 slice: 500 calories, 23g fat (11g saturated fat), 107mg cholesterol, 333mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 5g protein.
Dec 22, 2019
Lemon desserts are a favorite of one of my kids and myself so we like trying different recipes. This cake turned out good. I would like to add poppy seeds to it as others have said.
Aug 3, 2019
This cake turned out really well. It had a wonderful texture typical of pound cale, and the taste was excellent. I have sometimes just used vanilla when I did not have lemon extract on hand and of course it was not as lemony but still had an excellent taste. Be sure to great the pan well!
Jun 4, 2019
Turned out quite nice. The icing gave it a bit of sweetness. I will make this one again.
May 26, 2019
This recipe was a huge success. I tasted the batter prior to adding the milk and felt it was lacking that lemony flavor that I was looking for. Therefore, I followed some other recommendations and instead of a full cup of milk, I used 1/2 cup of fresh lemon juice and 1/2 cup of milk. I also added 1/4 cup of poppy seeds just for the heck of it. This cake was moist and delicious. The perfect lemon flavor. I would HIGHLY recommend, however, that you grease AND flour the pan. I just greased it per the directions and, unfortunately, it stuck to the bottom. I will also wrap foil around the bottom, because the part that stuck seemed a little too brown. I don't see how the cake turned out dry for other reviewers. With 2 sticks of butter, 1/2 shortening and 5 eggs, that seems darn near impossible. This will definitely make it to my recipe book. :)
Mar 31, 2019
This lemon bunt cake was the bomb. Everyone absolutely loved it. So moist. The only change I made was subbing the shortening for butter flavor Crisco.
Dec 22, 2018
Lovely recipe will try to get it made at home or get it from a nice store.thanks
Jul 12, 2018
Someone suggested using lemon oil. That is extremely strong. I wouldn't use it and I've been baking for well over 60 years. It doesn't make me an expert but I wouldn't suggest using lemon oil. It already has 1 tablespoon of lemon extract plus lemon zest. If you want more lemon then make a simple glaze with confectioners sugar and lemon juice.
Apr 15, 2018
Very Good. A great way to use fresh lemons from my lemon tree. The cake had lots of flavor and very moist. I will definitely make again. Thank you for sharing the recipe.
Apr 1, 2018
I make this pound cake for Easter. Unfortunately it was just too dry.
Feb 15, 2018
Excellent cake! I've made it several times and had people say it's way better than the lemon loaf sold at a popular coffee chain. My hubby loves it and requests it for his birthday and Valentine's Day. Made it recently and added 1/4 cup poppy seeds as he wanted a lemon/poppy seed cake. I made the frosting but added a little warm water to make it a thinner icing rather than a fluffy frosting, as pictured in the photo above. I think it has a nice pop of lemon flavor and love the texture of the cake.